Top this curry with a fast tomato salsa – try chopped cherry tomato, lime and spring onion for a summer hit.

Ingredients

1 onion, finely chopped

4 garlic cloves, finely chopped

3 cm piece ginger, chopped

2 long green chillies, chopped

2 tbsp olive oil or ghee

1½ tsp ground coriander

1 tsp garam masala

1 tsp ground cumin

½ tsp chilli powder

2 vine-ripened tomatoes, coarsely chopped

800 gm canned chickpeas, drained and rinsed

400 gm canned crushed tomatoes

60 gm Greek-style yoghurt, plus extra to serve

Pomegranate molasses, coriander and flatbread, to serve

Method

1.Process onion, garlic, ginger and chilli in a small food processor until finely chopped. Heat oil in a large saucepan over medium heat, then add onion paste and sauté until fragrant (4-5 minutes). Add spices and stir until fragrant (1 minute). Add fresh tomatoes and cook until starting to soften (2-3 minutes). Add chickpeas and crushed tomatoes, and simmer for flavours to develop (about 15 minutes). Season to taste, stir in yoghurt, drizzle with molasses, top with coriander and serve with flatbread and extra yoghurt.

Styling by Alice Storey

Styling by Emma Knowles

Ingredients

Method

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